We all love a good pie, but what truly makes the pie irresistible and holds it all together? That’s right, it’s the crust. No one likes a soggy, flavorless, lame crust. Good news, as I’ve got an easy no fail pie crust that comes together in minutes, needs little rest time, and is sure to stay together throughout baking.
What make this crust so good?
Butter! That’s right butter, and plenty of it! This recipe calls for two whole sticks of butter. It needs to be cold too, so make sure it stays in the refrigerator right up until you need to cut it up and use it. Unsalted butter is best, but if you have salted that should work too, you can just cut down on the added salt when mixing.
Cold water– This helps the butter remain cold and not become a melty mess, and also makes the dough a little easier to work it.
What sets this crust apart?
It’s eggless and uses simple ingredients. In my opinion it’s the butter and not melting it into the crust. Keeping it cold and cutting it into the crust makes a huge difference and gives you that perfect buttery crust with little pockets of buttery goodness added in. You want to make sure that you keep the butter intact still, so don’t cut it all the way down, pea sized pieces are better.
No food processor? No worries.
You can still make this crust; it may just take a little longer and require more handy work. You will want to place this into a large bowl and use two forks to cut the butter into the dough. The butter will still need to be cold, so I recommend placing your large bowl in the refrigerator for a while right before you start mixing your dough together. Just make sure you give it a good mix after cutting the butter, make sure it’s evenly distributed throughout the dough.
Why chill the dough?
Chilling the dough will help keep that butter nice and cold inside the dough, especially when you go to roll the crust. If you were to roll the dough and not freeze it, the butter bits won’t remain intact and will melt throughout the dough faster, this means you won’t get those decadent little butter pockets when you bite into the crust.
Buttery, Flaky, Decadent Pie Crust
Ingredients
Instructions
- In food processor, add in your flour, sugar and salt. Pulse to combine ingredients,
- Cut your butter into tablespoons and add to top of mixture in food processor. Pulse until flour starts to look chunky.
- Transfer flour mixture to medium size bowl and add in 4 tbsp of water. Mix until it starts to combine. Slowly add in one tablespoon at a time to get the desired mixture. I transferred to countertop and started kneading to get everything mixed in. If too sticky, sprinkle flour in. If too dry, add water.
- Cut your dough in half, and form two halves that are round, and smashed down. Wrap individually in saran wrap and place in fridge for 2 hours, but up to 24 hours.
- After dough is set, flour your work area and begin to roll out your dough. Roll to roughly a 12-inch circle to fit the bottom of your pie pan. Do the same for the second crust, just slightly smaller.
- You can bake these at 350 for 25 minutes for a prebaked crust. Otherwise, place your desired filling and bake.
Notes
- When adding water, make sure it’s ICE COLD. I like to add a few pieces of ice into my water to keep it cold as can be.
